CookTheGreekWay

Nea Karvali, a small town near Kavala in Northern Greece, carries a deep culinary heritage brought by refugees from Cappadocia. Among the recipes passed down through generations, kourabiedes hold a special place.

In Nea Karvali, kourabiedes are more than Christmas cookies — they symbolize hospitality, celebration, and family warmth.

Rich in butter, filled with toasted almonds, and covered in a snowy layer of powdered sugar, they stand out for their delicate, crumbly texture.

No baking powder or baking soda is used. That’s what keeps them tender and melt-in-your-mouth, not cake-like.

Ingredients (makes ~40 cookies)

• 500 g high-quality unsalted butter
• 200–230 g powdered sugar, sifted
• 1 egg yolk (optional, for structure)
• 1 cap brandy or ouzo
• 1 vanilla pod or ½ tsp vanilla extract
• 200–250 g toasted almonds, coarsely chopped
• 700–750 g soft flour (as needed)
• 1 pinch salt
• Plenty of powdered sugar for coating

Method

1. Beating the butter – the secret to lightness

Beat the butter for about 8–10 minutes, until pale, fluffy, and creamy. This step is the true secret of Karvali-style kourabiedes.

2. Add sugar & flavorings

Gradually add the powdered sugar while beating. Mix in the egg yolk (if using), vanilla, and brandy or ouzo.

3. Almonds

Toast the almonds lightly, let them cool, and gently fold them into the mixture.

4. Flour

Add the flour gradually until you get a soft, buttery dough that doesn’t stick. Do not overwork the dough.

5. Shaping

Shape into small balls or slightly flattened cookies and place on a lined baking tray.

6. Baking

Bake at 170°C (340°F) for about 20 minutes. Do not let them brown — they are ready when small cracks appear on the surface.

The powdered sugar “snow”

Once out of the oven, let them rest for a few minutes, until warm (not hot). Dust generously with powdered sugar so it adheres and is absorbed properly.

Nutritional Information
(per cookie – approx.)

Calories: ~150 kcal
Fat: 9–10 g
Carbohydrates: 12–14 g
Protein: ~2 g

FAQ

1. Why no baking powder or soda?

Because authentic Karvali kourabiedes should be crumbly and melt in your mouth, not fluffy.

2. Can I skip the egg yolk?

Yes, it’s optional and used only for extra binding.

3. How long do they keep?

Stored in an airtight container, they last up to 2–3 weeks.